So it’s July 4th this week, and in honour (with a U) of our American cousin’s independence, I’m doing Red, White and Blue Faux-reos…
The recipe if from a charity book of cookies: a good cause and good value for money for the inspirational cookie recipes inside!
In honour (with a U) of our Yankee friends, I decided to bake by their rules… using all their weird measurements. The full recipe, with conversions, is at the bottom of the post… but bear with me while I go through it the authentic way…
Oh my bad… a stick is a 3rd of a cup. now which cup to use?
Apparently I can also use 4oz of butter! My scales are compatible with that :)
Now I need a cup of sugar.
I did try some measurements…
Anyway… cream in mixer.
Anyway… one egg plus one yolk goes in. Separated using the shell method… cause that’s what my mummy taught me!
This is a standard ‘bake at 350’ recipe, which means 320 degrees of Fahrenheit for a fan oven.
Sorry… must be patriotic… USA USA…
Anyway… both batches go under cat&fly-proof cloches.
The filling needs both butter and vegetable shortening. Apparently Tesco sells some… and apparently it’s also a euphemism for marg/lard. So as I’ve got lard… we’ll be using that! Also it need confectioner’s sugar: AKA icing sugar…
Anyway… way too much sugar is mixed with may too much fat… and then I need to take, and I fucking quote… ‘a scant teaspoon of mixture’… Scant!? ARRGGHH!!!
Yeah well turns more like…
For the cookies:
- 1 stick unsalted butter at room temperature (155g)
- 1 cup granulated sugar (225g)
- 1 large egg at room temperature (1 medium EU egg)
- 1 large egg tolk at room temperature (1 medium EG egg yolk)
- 1 tsp vanilla extract
- 1 1/2 cups AP flour (190g plain flour)
- 1/2 cup unsweetened cocoa powder (60g)
- 1 tsp baking soda (bicarbonate of soda)
- 1/2 tsp salt
- 1/4 tsp baking powder
For the filling:
- 6 tablespoons unsalted butter (85g)
- 3 tablespoons vegetable shortening (43g hard marg, lard, or veg shortening if you can find it)
- 2 cups confectioners’ sugar (250g icing sugar)
- 1 tbsp vanilla extract
Preheat oven to 350f. Line two baking sheets with parchment paper.
To make the cookies:
Cream the butter and sugar. Whisk the egg, egg, yolk & vanilla extract together, and beat into the butter&sugar. Mix all the dry ingredients (sieving the cocoa powder) together before mixing into the mix. Use a cookie scoop (teaspoon) to drop balls of dough onto the trays. Flatten the balls with moistened hands. Bake for around 9 minutes, rotating the sheets half way through. Slide the parchment and cookies onto a cooling rack, cool for three minutes, then remove from the parchment and cool fully on the rack.
To make the filling:
Beat butter and shortening until creamy, Add sugar and vanilla and mix until combined, then mix until light and fluffy.
Spread a scant teaspoon of filling onto the bottom of a cookie, then sandwich with another cookie, and press together gently.